Homemade yogurt: good, ecological and dietary

Who I am
Elia Tabuenca García
@eliatabuencagarcia

The recipe that we propose this time allows you to make a delicious light and dietetic yogurt at home, which you can enjoy as a snack in the mid-morning, in the afternoon for a low-calorie snack, or for a light meal perhaps combined with fresh fruit. This simple recipe will allow you to flavor and garnish your yogurt with what you like best: jam, coffee, cocoa, honey, fruit or spices! For example, you can indulge yourself and season it with cinnamon, with drops and lemon zest, or with a touch of ginger or mint leaves. Whatever you choose, the result will be a personalized yogurt, dietetic and above all good!



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The recipe that we propose allows you to make a delicious light and dietetic yogurt at home, which you can enjoy as a mid-morning snack, in the afternoon for a low-calorie snack, or for a light meal perhaps paired with fresh fruit.



This simple recipe will allow you to flavor and garnish your yogurt with what you like best: jam, coffee, cocoa, honey, fruit or spices! For example, you can indulge yourself and season it with cinnamon, with drops and lemon zest, or with a touch of ginger or mint leaves. Whatever you choose, the result will be a personalized yogurt, dietetic and above all good!

Index

To prepare it you will need:

- Un liter of fresh milk (you can choose it from cow, sheep or even mix it, you can use the completely skimmed one and better if biological).

- Un jar of natural whole yogurt and possibly biologico: remember that a 125 ml jar is sufficient for one / two liters of milk, so if you decide to increase the doses of milk, provide more jars of yogurt following the proportions.

When buying your ingredients, check that the expiration date is quite a long way off.

- A steel pot rather large clean (much larger than the ingredients you are going to put)

- Glass jars with screw cap well cleaned and dry, possibly small. Those of honey or jam, the small ones of Nutella or better still the little ones of Bormioli are fine. To ensure optimal conservation, we advise you not to put all the yogurt in a single jar and to divide it into several containers.
- A sweater or a wool blanket that you no longer use (the important thing is that it is well cleaned)


A few warnings!

Before starting the preparation is good to leave the yogurt pot and the milk carton out of the refrigerator for a few hours, until they both have the same room temperature. This is important to avoid thermal shock and not to kill the poor bacteria that will produce your yogurt with their activity.


How to proceed

Arrived at room temperature, pour the milk into the pot and bring it to a boil, taking care to always check it so that it does not come out.

At this point put the fire to the minimum and leave it boil for about ten minutes; then turn off and let it cool for about half an hour, until it reaches a temperature of 40 degrees.
Meanwhile, with a spoon, remove gently patina from the surface of the milk that will have formed during boiling and make sure that the tools you use during all the preparation processes are well washed and dried.

How to measure the temperature of the milk?

To find out if the milk has reached the right temperature, dip your little finger into it well washed and dried. If after three seconds of immersion you still feel the sensation of warmth without feeling burning, your milk will be ready! If, on the other hand, you feel a burning sensation, even bearable, it means that the milk is still too hot.

Once the exact temperature is reached, paid the yogurt pot in the milk pot, stirring gently and constantly, until you get a homogeneous liquid.
At this point put the lid on, wrap the pot with the woolen cloth e put everything back inside the oven when it is switched off (or alternatively in a wooden box with lid). It is important to store our "bundle" in a warm and dark place so that the bacteria develop and work with the heat.


Waiting times ...

If you prepare your yogurt in the evening, it will be done in the morning when you wake up. So consider that fermentation takes about 6-10 hours. Once ready, pour it immediately into the jars, close them well and put them in the fridge. For the expiry date, use the one shown on the milk carton, which is the most easily perishable ingredient.


The seal

Now you can indulge yourself and add to your yogurt many small pieces of fruit or delicious sauces, also trying varieties and combinations that are not normally found in yogurt on the market.

For example grape, orange, kiwi, melon, watermelon, or you can add cinnamon, ginger, cocoa, caramel, nutella, cereals or biscuits and everything you've always wanted to combine with yogurt.

And as always, enjoy your meal!

Verdiana Amorosi
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